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Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS

Jinghong Xu, Zongcai Tu, Hui Wang, Yueming Hu, Pingwei Wen, Xiaoliang Huang, Shu Wang

2023Food Chemistry36 citationsDOI

Topics & Concepts

ChemistryFlavorElectronic noseParticle sizeGrindingPhenolsPhenolGas chromatography–mass spectrometryChromatographyEtherGelatinOrganic chemistryFood scienceMass spectrometryMaterials scienceMetallurgyNanotechnologyPhysical chemistryMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesCollagen: Extraction and Characterization
Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS | Litcius